Macaroni and Cheese

Yield: Makes 6 to 8 servings

Ingredients

• 1  pound  elbow macaroni
• 5  tablespoons  unsalted butter, plus more for the dish
• 1/2  cup  all-purpose flour
• 6  cups  whole or low-fat milk
• 1 1/2  cups  (6 ounces) grated Cheddar
• 2  cups  (8 ounces) grated Gruyère
• 1 1/2  teaspoons  kosher salt
• 1/4  teaspoon  cayenne (optional)

Preparation

Heat oven to 350° F.

Cook the macaroni according to the package directions.

Melt the butter in a saucepan over medium heat. Sprinkle the flour over the top. Cook, stirring constantly, for 2 minutes. Still stirring, slowly add the milk. Cook, stirring occasionally, until the sauce has thickened, about 7 minutes. Add the Cheddar, Gruyère, salt, and cayenne (if using) and heat until the cheeses melt.

Drain and rinse the macaroni. Add it to the sauce and toss. Transfer to a buttered casserole. Bake for 25 to 30 minutes.

In Advance: Assemble the macaroni and cheese but do not bake it. Cover and refrigerate for up to 24 hours. Bake as directed, adding 15 to 20 minutes to the cooking time.

Nutritional Information

Calories:

581 (42% from fat)

Fat:

27g (sat 17g)

Protein:

27g

Carbohydrate:

57g

Fiber:

2g

Cholesterol:

86mg

Sodium:

651mg